Volatile and non-volatile compound profiles of commercial sweet pickled mango and its correlation with consumer preference
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Issued Date
2022-06-01
Resource Type
ISSN
09505423
eISSN
13652621
Scopus ID
2-s2.0-85126939298
Journal Title
International Journal of Food Science and Technology
Volume
57
Issue
6
Start Page
3760
End Page
3770
Rights Holder(s)
SCOPUS
Bibliographic Citation
International Journal of Food Science and Technology Vol.57 No.6 (2022) , 3760-3770
Suggested Citation
Indrati N., Sumpavapol P., Samakradhamrongthai R.S., Phonsatta N., Poungsombat P., Khoomrung S., Panya A. Volatile and non-volatile compound profiles of commercial sweet pickled mango and its correlation with consumer preference. International Journal of Food Science and Technology Vol.57 No.6 (2022) , 3760-3770. 3770. doi:10.1111/ijfs.15703 Retrieved from: https://repository.li.mahidol.ac.th/handle/123456789/87465
Title
Volatile and non-volatile compound profiles of commercial sweet pickled mango and its correlation with consumer preference
Other Contributor(s)
Abstract
Sweet pickled mango named Ma-Muang Bao Chae-Im is a traditional preserved mango from Hat Yai, Thailand. This study investigated (I) volatile and non-volatile compound profiles of commercial Ma-Muang Bao Chae-Im and (II) their relationship to consumer preference. Untargeted metabolomics profiling was performed by gas chromatography-mass quadrupole-time of flight analysis. There were 117 volatile and 44 non-volatile compounds annotated in six commercial brands of Ma-Muang Bao Chae-Im. Furthermore, 46 volatile and 19 non-volatile compounds’ discriminant markers were found by Partial least square discriminant analysis. Among those markers, sorbic and benzoic acid were observed in several brands; moreover, the combination of both compounds altered the volatile profile, especially the ester group. Partial least square regression revealed that overall consumer liking is correlated to 1-heptanol; 1-octanol; acetoin; acetic acid, 2-phenylethyl ester; D-manitol; terpenes and terpenoids, while firmness to sucrose and L-(-)-sorbofuranose. On the other hand, most ester compounds were not related to consumer preference.